Wednesday, August 5, 2015

Maple Patty Pan Baby Squash - Pickled

I made this neat pickling recipe for baby patty pan squash. It would be good with just the pickled patty pan but the maple syrup adds a delightful twist and the jalapeno peppers create a slight spicy undertone.

We have baby patty pan squash in abundance.


  1. Six boxes of baby patty pan squash (or other baby squash)
  2. 1 medium sweet onion, cut into thin rings
  3. 2 cups organic white vinegar
  4. 1 cup organic cider vinegar
  5. 1/2 cup maple syrup (from the farmers market)
  6. 1 jalapeno, cut into thin slices, leave seeds in
  7. 1 teaspoon mustard seeds
  8. 8 whole allspice, crushed
  9. Red bell pepper, sliced thing (for color)
  10. 8 pint canning jars with lids
  1. Sterilize jars and lids
  2. Bring canning water to a boil
  3. Combine vinegar, syrup, spices in a sauce pan and bring to a boil.
  4. While the liquids are heating up you can pack your canning jars with the vegetables. Leave 1/4 inch head room at the top of the cars.
  5. Pour hot liquid over vegetables. Leave 1/4 inch head room.
  6. Add lids hand tight.
  7. Put jars in watter bath and bring water back to a boil. Boil 15 minutes.
  8. Refrigerate any jars that don't seal. 
  9. Let jars stand for 3-4 days before using.
  10. Enjoy!

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